Chicken Adobo
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The Tale of Chicken Adobo
Adobo predates Spanish colonization — indigenous Filipinos already used vinegar and salt to preserve meat in the tropical climate. Spanish colonizers, encountering the method in the 16th century, gave it the name 'adobo,' Spanish for marinade, though the cooking technique itself is native Filipino.
Ingredients
Scale:· 4 servings
- 2 lbs chicken thighs and drumsticks
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic, crushed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1/2 cup water
- 1 tbsp brown sugar
- 2 tbsp cooking oil
Instructions
- 1Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl; marinate 30 minutes or overnight.
- 2Heat oil in a heavy pot over medium-high heat and brown the chicken pieces on all sides; set aside.
- 3Pour in the marinade along with the water and bring to a boil, scraping up any browned bits.
- 4Return chicken to the pot, add brown sugar, reduce heat, cover, and simmer 25-30 minutes until tender.
- 5Uncover and simmer another 10 minutes to reduce and thicken the sauce.
- 6Skim excess fat if desired and adjust seasoning with extra soy sauce or vinegar.
- 7Serve hot over steamed white rice.
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